Updated: Jan 30
Prep Time: 25 minutes Cooking Time: 1 hour
1½ tbsp Ghee (Clarified Butter)
⅓ cup Almonds Chopped
⅓ cup Cashewnuts Chopped
3 cups Milk
1 cup Sugar
1 cup Milk Powder
1 tsp Nutmeg Powder
2 tsp Cardamom Powder
½ tsp Saffron (Kēsara)
Peel, wash and grate the carrots with a hand grater on the thick side or a food processor.
In a big pan, heat the ghee on a high flame, add the chopped almonds and cashew nuts, cook until slightly golden.
Add the grated carrots, cook for 10 minutes or softened stirring continuously on high heat.
Pour the milk and continue stirring on high heat as it will start becoming thick, it will take about 15-20 minutes, now add the sugar.
Once you add the sugar, it will go runny but will become thick about 10 minutes.
Now add the milk powder, nutmeg powder, cardamom powder and saffron.
Stir continuously as the moisture will evaporate and the halwo should not stick to the pan, that means your halwa is ready.
Cool the halwo in a bowl and garnish with flaked almonds and pistachio.
Serve warm or cold, and you can enjoy with a scoop of ice cream as well.